Pink pepper

Pink pepper is obtained from the fruit of the Schinus molle or Schinus terebinthifolia tree, which is native to South America. Despite its name, it is not a true pepper, as it does not belong to the genus Piper. It visually resembles black and green peppercorns, but has a milder, sweeter, and slightly spicy flavor with fruity and citrus undertones.

Pink pepper is widely used in cooking, especially in gourmet cuisine, adding not only flavor but also aesthetic value to dishes. It is often found in blends of different types of pepper, and is used alone to flavor fish, seafood, poultry, salads and sauces. Its delicate spiciness and sweetness make it suitable even for some desserts and cocktails.

Thanks to its mild, unobtrusive flavor, pink peppercorns can be eaten whole without the need for grinding. They are particularly popular in Mediterranean and French cuisine, adding elegance and balance to a variety of dishes.